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Any serious cook might just enjoy a glass of this white wine while stirring the risotto for over 1/2 hour...so enjoy!
This risotta was subtle, however, I wonder why the low sodium chicken broth. I would like to try it will regular broth. Does anyone have a thought on that? Yes the puree was way too much liquid at one time, I would slowly pour and stir to absorb before adding more.
Next time I will take off the heat as I stir in the cheese as recommended by another observer.

SusieVan from Sheboygan, WI /

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After the 10 min of cooking until 'just tender', I still had a few teensy chewy-hard bits in each bite. So I kept adding stock, until it was about about 2c more than the recipe suggested. By the time I had added the extra ~2c of liquid, the risotto was tender all the way through (no teensy chewy bits), but when I added the further 2c of asparagus slurry, there seemed to be far too much liquid for the rice to absorb. We ate it anyway (using soup bowls) and fortunately as it cooled the consistency was thick enough and enjoyable. If I were to make it again, I would just add in the asparagus slurry, not add the 2 add'l cups of chx stock that I did, and cope with any teensy bits of chewier texture that remained.
Any expert risotto cooker advice and / or any ideas on where I may have gone wrong re: the teensy chewy bits would be welcome.

sylph9 /

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I don't know if rosemary is the best accompaniment for asparagus but I did like the receipt otherwise. I would go without the cream next time.

Amintha from Minneapolis, MN /

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Not my favorite but passable. I did not
add cream

A Cook from Buffalo NY /

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I have a huge
asparagus bed and am
always on the hunt
for new ideas on how
to use the bounty.
I've made a number
of risotto recipes
with the asparagus,
but this one is the
all time best and
here's why: the
puree of asparagus
and chicken broth
that is added at the
end makes this
ASPARAGUS risotto,
not risotto that has
pieces of asparagus
thrown in. The
fresh, spring flavor
of the asparagus
permeates the
risotto and is
unbelievable. This
one is my go-to
recipe from now on.